Author Topic: Tonight's Lou. Butter flavored crisco in the pan is night and day vs oil  (Read 11970 times)

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Offline woodmakesitgood

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Re: Tonight's Lou. Butter flavored crisco in the pan is night and day vs oil
« Reply #240 on: February 15, 2015, 07:54:50 PM »
If the sides are coming down you can try lessening the oil.  If that doesn't work then the dough may be too wet.

Nate


It doesn't go down that much, just to the midpoint of the side, if that.
Charles

Offline Chicago Bob

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Re: Tonight's Lou. Butter flavored crisco in the pan is night and day vs oil
« Reply #241 on: February 15, 2015, 10:59:00 PM »


I always thought Malnati says to grease the side of the pan and that helps the dough stand up on the sides.
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Offline pythonic

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Re: Tonight's Lou. Butter flavored crisco in the pan is night and day vs oil
« Reply #242 on: February 16, 2015, 12:52:04 AM »

I always thought Malnati says to grease the side of the pan and that helps the dough stand up on the sides.

Makes the sides more slippery I think.
If you can dodge a wrench you can dodge a ball.

Offline Chicago Bob

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Re: Tonight's Lou. Butter flavored crisco in the pan is night and day vs oil
« Reply #243 on: February 16, 2015, 01:00:00 PM »


I don't know...there is somebody out there, a video maybe, where they put the shortening up the sides and it helps the dough cling to it. I think it works good.
"Care Free Highway...let me slip away on you"

Offline pythonic

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Re: Tonight's Lou. Butter flavored crisco in the pan is night and day vs oil
« Reply #244 on: February 16, 2015, 04:13:49 PM »

I don't know...there is somebody out there, a video maybe, where they put the shortening up the sides and it helps the dough cling to it. I think it works good.

Shortening is not oil.  It's like a glue.
If you can dodge a wrench you can dodge a ball.

Offline Chicago Bob

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Re: Tonight's Lou. Butter flavored crisco in the pan is night and day vs oil
« Reply #245 on: February 16, 2015, 05:31:33 PM »
Shortening is not oil.  It's like a glue.

That's why I never said "oil the sides"..... I said to grease it.   ;)
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Offline pythonic

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Re: Tonight's Lou. Butter flavored crisco in the pan is night and day vs oil
« Reply #246 on: February 16, 2015, 10:16:05 PM »
That's why I never said "oil the sides"..... I said to grease it.   ;)

Oh I though we were talking about oil.  Malnatis oils their pans.
If you can dodge a wrench you can dodge a ball.

Online SDBob

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It had been a long time since I tried to make a deep dish.  A buddy of mine recently got some Lou to go's.  I noticed that the ingredients listed barley flour.  I tried pythonic's recipe to the T, except I substituted the semolina for diastatic malt powder.  The results were pretty awesome.  The only thing was the crust was overdone.  Has anyone here tried malted barley flour before?  I cooked at 450F for about 35 minutes.  Should I cook at a lower temp if I'm going to use the malt powder?  Can the butter flavored crisco on the pan lead to burning? Also, a few things....the sausage recipe is nearly spot on to Lou's.  Fresh garlic is key.  I had used garlic powder in the past and it wasn't nearly as good.  I used Cento organic crushed tomatoes (28oz) drained, sprinkled with a little salt, sugar and oregano they were outstanding.


 

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